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Crème caramel is an elegant desert of custard topped with caramel sauce; the custard is baked in a mold (ramekin) lined with caramel, refrigerated for a period, and then inverted onto a plate for serving so that the caramel becomes the topping/sauce. Crème caramel is similar to flan.

Steps

Method1

Prepare the Custard

Heat the heavy cream and milk in a saucepan on medium heat until you see small bubbles on the sides of the pan.

3

Whisk 1/2 a cup of the sugar, egg yolks and eggs together in a medium bowl.

4

Whisk the hot cream and milk into the sugar and egg mixture.

5

Gradually add the hot milk and cream to the egg and sugar mixture. Stir in the salt and vanilla extract.

Alternate method: Pass the mixture through a sieve and into a measuring cup, then stir in the salt and vanilla extract.

Method2

Prepare the Caramel

1

Place 6-oz ramekins in a deep baking dish and keep to one side.

2

Pour 1/2 cup sugar into a clean saucepan.

3

Add enough water to dissolve the sugar, and put the pot over high heat. Stir for one minute.

4

Mix the caramel around to ensure it caramelizes evenly. As the water evaporates, the water will boil more furiously, and that's when it begins to caramelize.

5

Pour the caramel into the ramekins you prepared earlier; do this when you see the caramel has turned dark brown.

6

Divide the mixture so that the bottom of each ramekin is covered with an even thin coat of the caramel.

Method3

Make the Crème Caramel

1

Pour the custard into the caramel-bottomed ramekins, and fill the baking dish with water so that the bottom halves of the ramekins are under water.

You may cover the dish with foil for only 15-20 minutes and then remove the foil. Leaving it on longer may cause the cream in the ramekins to get watery rather than the correct texture of a nice pudding.

2

Bake until the custard is set, which should take around 20 to 45 minutes.

3

Let the custards cool down in the water bath. After they've cooled down, remove the ramekins from the baking dish, cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days.

4

After the custard has been refrigerated, run a knife around the edge of each ramekin and invert the custard onto a nice plate, making sure you get all of the caramel out.

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wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 15 people, some anonymous, worked to edit and improve it over time. This article has also been viewed 76,502 times.